For this week’s Sunday Supper we’re each going to tackle our fears. Throw caution to the wind. Close our eyes. Take a deep breath! Open our eyes again (we can’t do this with our eyes closed) and cook something off our culinary bucket list!
Bucket List.
Everytime I hear the term I think of the movie with Jack Nicholson and Morgan Freeman. Two guys with terminal cancer trying together to do everything they always wanted to accomplish in life.
We all make bucket lists whether we realize it or not. Everytime you say I got try that or I got to go there someday, you’re adding to your list.
My “got to try that” list seriously got longer since I joined Sunday Supper! 🙂
I love waffles.
I never realized there were so many variations. True Belgian waffles are not like the pancake type we get here in the United States. I had my first taste of Belgian or Liege waffles at a little cafe that is no longer in business. 🙁 . The waffles are sweet thanks to the addition of pearl sugar which has the texture of small chunks. These waffles have a dark crisp outer layer where bits of caramelized sugar cling and the centers are soft but the pockets are firm.
When I read up on making these waffles and saw it involves yeast and beaten egg whites, I panicked! I live in a drafty house and bread is enough of a challenge!
But with a little encouragement from our Sunday Supper Team, I gave it a try! I didn’t have pearl sugar but I read somewhere crushed sugar cubes works just as well.
I wasn’t able to get a thorough caramelized effect, but these waffles were out of this world good!
Give them a try!
I found several recipes on the internet and variations of this one kept popping up. I also found a lot of useful tips and came up with a few to share too!
Piggy approved recipe!
Here goes!
Belgian Waffles
Ingredients
- 2 1/4 teaspoons of dry active yeast
- 3 cups warm (110 degrees) milk, divided
- 3 eggs, separated
- 3/4 cup butter, melted
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 4 cups all-purpose flour
- 1/2 cup pearl sugar or crushed sugar cubes for sprinkling
1. Dissolve yeast in 1/4 cup of warm milk. Let it set until it reaches full bloom, about 10 minutes.
2. While the yeast is working, melt your butter. Set this aside to cool. You don’t want to kill the yeast with hot butter!
3. In a large bowl (one big enough to allow for dough to double in size) add egg yolks and sugar, beat together. Add 1/4 cup of the warmed milk, melted butter. Add yeast mixture and salt.
4. Add vanilla to the remaining milk and alternate adding flour and milk until all of it is incorporated.
5. Beat the egg whites until soft peaks form. Some recipes state to do this step earlier, but I found the whites to get a bit deflated and not the same when I tried to peak them again.
6. Gently fold the egg whites into the batter.
7. Cover the bowl tightly with plastic wrap and set in a warm place to double in size, this takes about an hour. My kitchen is extra drafty, so I covered the bowl with a dish towel and placed it in an area by my stove that I had warmed by cooking earlier.
The batter when finished can be refrigerated and used within 12 hours or used immediately.
8. Cook according to you waffle maker’s instructions. This is when you add the pearl sugar, or in this case, sugar cube bits. It is advised to use the batter immediately after adding this sugar to keep the crunchy texture.
You can freeze any extra waffles (if you have any) and reheat in your toaster or oven.
I layered them when cooled between waxed paper and put the stack in a plastic freezer bag.
These waffles with the sugar added are fine as is.
I had to try them with strawberries and whipped cream. Delicious!
This Week’s Sunday Supper Recipes are here! Are any of these on YOUR bucket list?
Sunday Supper Specialty Breads:
Sunday Supper Main Dishes:
Sunday Supper Desserts and Snacks:
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